Sweet Corn, Roasted Pepper & Radish Succotash

Memory Morsels:

Turmeric (or curcumin, an ancient Indian herb used in curry powder) is an antioxidant with anti-inflammatory properties which have potential benefit fighting depression, Alzheimer’s and obesity.

Sweet Corn, Roasted Pepper & Radish Succotash

Prep time:
15 mins Cook time:
10 mins Serves:
4-6

Ingredients

1 1/2 - cups fresh sweet corn cut off the cob

1 - whole roasted red pepper, skins peeled

1 - small red onion

1 - handful fresh parsley, roughly torn

3 - medium sized radishes, finely sliced

1 TBSP - turmeric

Sea salt & pepper

2 TBSP - extra virgin olive oil

Instructions

1
Grill or roast red pepper until blackened, let cool until you can peel skin easily. Finely slice radishes and set aside (if sitting for more than 15 minutes, place cut radishes in a bowl of ice water to retain crispness). Heat olive oil in a sauté pan on medium heat. Dice then sauté onions until soft, then add chopped red pepper, turmeric, salt and pepper and cook for another 5 minutes.

2
Once all flavours are combined, add sweet corn and parsley and cook for another 3 – 5 minutes, until corn is bright yellow and warmed through. Top with fresh radish and serve.

Notes

Tips:

Adding the turmeric before the radish, corn and parsley ensures you’ll have a range of colour in your dish.